Vegan Lentil Soup with Kale and Carrots

Lentil Soup
Lentil Soup

A delicious lentil soup to keep you warm and satisfied any day of the week!

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalk of celery
  • 1/2 cup  sliced mushrooms
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, lightly drained
  • 1 cup red lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch of red pepper flakes or more if you like it spicy!
  • Freshly ground black pepper, to taste
  • 1 cup chopped fresh baby kale
  • 1 to 2 tablespoons lemon juice to taste

Directions

    1. In a large pot heat oil over medium heat.
    2. Add onions, carrots and celery and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
    3. Add the garlic, cumin and thyme and stir about 30 seconds. Pour in drained diced tomatoes and mushrooms and cook for a few more minutes, stirring often.
    4. Pour in the red lentils, broth and water. Add 1 teaspoon salt, a pinch of red pepper flakes and fresh ground pepper. Bring mixture to a boil, then partially cover the pot and reduce the heat to a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
    5. Leave soup chunky or blend with an immersion blender to preferred consistency.
    6. Add baby kale and cook for 5 more minutes. Remove the pot from the heat and stir in lemon juice to taste. Add extra salt, pepper, lemon juice or red pepper flakes if needed.

 

 

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Randy is the co-founder of NaturallySavvy.com and The Healthy Shopper. She has been working in the natural health industry for over 20 years. She is very passionate about healthy living by choosing natural and organic as much as possible, has a personal love of cooking and sharing healthy recipes and is a fitness enthusiast.